Dipping sauces of choice (ketchup, honey mustard, ranch, BBQ)
Instructions
Prepare the Chicken: If using chicken breasts, pat them dry with paper towels and slice them lengthwise into 1/2 to 3/4-inch thick strips, about 4-5 inches long. If using tenderloins, trim any visible fat or sinew.
Marinate the Chicken: In a large bowl or resealable bag, combine the buttermilk and hot sauce (if using). Add the chicken strips, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours, or even overnight for maximum tenderness.
Set Up the Breading Station: Prepare two shallow dishes or pie plates. In the first dish, whisk together the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper until well combined. In the second dish, whisk the eggs with 1/4 cup of water or milk until well combined.
Bread the Chicken: Remove a few chicken strips from the buttermilk marinade, allowing excess marinade to drip off. Do not rinse the chicken. Dredge each strip thoroughly in the flour mixture, ensuring it’s completely coated. Shake off any excess flour.
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